The Last Days of Haute Cuisine

The Coming of Age of American Restaurants

By: Patric Kuh

Narrated by: Brian Sutherland

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer's Union Square group. Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine.

©2001 Patrick Kuh (P)2012 Audible, Inc.

Critic reviews

"If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune)

Extraordinary!

I know nothing about haute cuisine of the restaurant world but this book transformed an understanding that was vacant in my life. Mr. Kuh has done a tremendous kindness and gift to our country in the narrative he aligns.